Diversification

A post-Covid landscape can offer a beacon of light for British independents and producers, but this will depend on their continued collaboration, innovation and adaptability says Charlotte Smith of Great British Food

A new ‘farm to door’ fresh milk delivery service has been launched by Ballylisk Dairies in Tandragee, one of Armagh’s best known dairy farms. Ballylisk Dairies will soon be supplying fresh milk cartons around the Portadown-Armagh City area in a new community initiative aimed especially at…

“Hawkshead Relish was founded in adversity some 20 years ago during the UK foot and mouth outbreak,” explains co-founder Maria Whitehead

At first glance one might assume that small food and drinks businesses would be some of the first casualties of the current coronavirus landscape with their lean ranges and limited cashflow, says Ian Hills of Purple Pilchard

These are uncertain times for businesses big and small. But, as with any period of adversity, it brings opportunity: for creativity, for diversifying, for adapting business models, for experimenting with new routes to customers and, in doing so, for connecting with them, in a unique spirit…

Lisa Smith, owner of Ginger Bakers, Plumgarths, Kendal, Cumbria exclusively shares her experience with Speciality Food

Is the Great British pub leaping off its sickbed? New stats give cause for optimism, but the game has changed, discovers Anna Blewett for Great British Food

Sally Wynter explores the challenges and successes facing women entering today's food and drink market

The annual conference of the Farm Retailing Association (FRA), previously known as FARMA, will take place in Oxford this month, bringing a network of farm retailers and suppliers together for a packed programme of conference seminars, workshops, trade stands and a roving networking dinner

Opening a store can be an expensive business, especially if you are a young entrepreneur or seeking to experiment with a new concept. Opting for a market stall or pop up shop is proving to be a popular and extremely viable alternative, says Angela Youngman

Cobbs at Englefield, which is constructed from a series of converted cow-sheds that now form a space featuring a 7,000-square-foot farm shop and café, delicatessen, traditional butchery counter and florist, is set to open on 9th March